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Feature Friday: NC Seafood Shirts

At #NCSeafoodFest, it is our mission to advocate for North Carolina harvested seafood, while working to strengthen the local economy, community, and fishing industry. With this goal in mind, it was our objective in 2015 to not only serve local seafood to our guests during the Festival, but to also make an impact on the …

Feature Friday: 2016 Poster Artist, Jack Saylor

We are proud to announce our 30th Anniversary Commemorative Poster Artist, Jack Saylor. Mr. Saylor isn’t new to the renowned league of NC Seafood Festival poster artists, as his work was featured in the 1998 print, “Gifts From The Sea”, which has since been retired. Read about our 2016 Poster Artist in the below bio. …

Feature Friday: 2016 Chairperson, Clark Jenkins

In preparation for the #NCSeafoodFest 30th Anniversary, our Board of Directors are working diligently to bring fresh ways to make remarkable experiences for our fans with 2016 Chairperson Clark Jenkins at the helm. During his four years on the Festival Board Of Directors, Clark has served on the Long Range Planning committee, was past chair …

Feature Friday: St. Egbert Catholic School

It’s been 30 years since the first shrimp was served from the St. Egbert Catholic School booth at the North Carolina Seafood Festival. Yep, you’re counting that right- they’ve been a mainstay at the Festival since the very first year! They are a beloved Festival food booth, serving up their famous Cajun shrimp pitas that …

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  • North Carolina Seafood Festival

    412 D Evans Street, Morehead City, NC 28557

OFFICE HOURS

HOURS

  • Monday: 9:00 a.m. - 5:00 p.m.
  • Tuesday: 9:00 a.m. - 5:00 p.m.
  • Wednesday: 9:00 a.m. - 5:00 p.m.
  • Thursday: 9:00 a.m. - 5:00 p.m.
  • Friday: 9:00 a.m. - 5:00 p.m.
  • Saturday: closed
  • Sunday: closed
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The North Carolina Seafood Festival invites you to “bite through the night” at the 5th annual Bites & Blues held Saturday, April 1st from 5 PM- 8:30 PM! Use your ticket as
Thai Shrimp Bisque Made With Challenge Butter Created By Suzanne Clark, Challenge Butter Brand Ambassador Ingredients 3 Tablespoons of Challenge Butter 1/3 cup of shallots or chopped onion 1/3 cup